One very important lesson I've learned by traveling Europe with my three year old is that it is always a good idea to bake something easily transportable and fairly substantial for the road. Hungry, and there's nowhere to stop the car? Have an oatmeal cookie (perennial favorite). It's 8 pm, and you just got off a plane and checked into your apartment rental? I just happen to have a loaf of banana bread handy. Eat it and go to bed, child. Toddler needs breakfast before you're showered and ready? Refer back to the banana bread.
We drove to the Italian beach town of Tropea for Labor Day. (You can read about the trip here). Even though I don't think you can do better than the Vanishing Oatmeal Cookies recipe off of the Quaker Oats box, I baked Cranberry and White Chocolate Cookies (pg 82 of Feast) instead. I expected them to taste like cinnamon, with an oatey texture, because that's what I'm used to with oatmeal cookies. Then I noticed that cinnamon wasn't an ingredient. I did not anticipate that swapping craisins for raisins, and adding white chocolate chips and pecans would totally change this cookie.
The oat ratio must be different from the Quaker Oats recipe, because I probably would not have guessed they were in there. They didn't attract attention, but did make the cookies filling and satisfying.
I'm guessing the white chocolate is to thank for this, but the bottoms of the cookies almost seem caramelized.
Another unexpected difference is that, no matter how lightly I baked them, they crisped up as they cooled. In a good way. Yum.
Conclusion: Loved them. I love every cookie, so that's not too remarkable, but I will, without a doubt, make these again. We planned to share with our friends, who were staying at the same place as us, but we kind of ate them all ourselves. They were gone before I ever thought to take a pic. Woops.